What went wrong?

Your sourdough starter shows no activity

Your starter smells like vinegar or alcohol

You see fuzzy growth on your starter

Your starter has liquid on top or layers

Your dough is too wet or tacky to handle

Your dough is too stiff or crumbly to work with

Your dough has unmixed pockets of flour or uneven texture

Your starter sinks instead of floating

You added too much or too little water

Your dough shows little or no increase in volume

Your dough tears easily and does not hold its shape

Your dough has gone past its peak and lost structure

Your dough deflated after rising

Your dough rises more on one side

Your dough rips instead of stretching when you shape it

Your shaped dough spreads out instead of staying round

Your dough is loose, runny, and difficult to handle

Your dough clings to the bench and your hands

Your shaped loaf has a seam that will not stay closed

Your dough has not risen enough before baking

Your dough has risen too much and lost its structure

A dry skin has formed on your proofing dough

Your proofed dough will not release from the basket

Your dough is ready before you planned

Your bread spread out instead of rising tall

Your bread has a tight, heavy texture instead of an open crumb

Your bread crust is light colored instead of golden brown

Your bread bottom is too dark or charred

Your bread crumb is wet, sticky, or gummy

Your bread lacks the signature ear from scoring

Your bread has burst open in unexpected places

Your bread has large holes in some areas and dense in others

Your bread crust is excessively thick and hard to bite

Your scores do not open properly during baking

You burned yourself on steam from the Dutch oven

Your bread quality varies from bake to bake

Your bread crust cracks as it cools

Your bread bottom becomes soft and wet after baking

Your bread develops mold within a few days

Your sourdough becomes stale too quickly